bowls of wet and dry ingredients

Eggless yogurt pancakes and waffles

Having grown up making waffles and pancakes from scratch using recipes from the classic cookbook, Joy of Cooking, messing with the main ingredients seemed strange. Messing with them to the point of adding a massive amount of yogurt to the mix was a great way to wreck a perfectly decent waffle or pancake. But I…

Viennetta box and slice of ice cream cake

Viennetta in Canada… in 2016!

Viennetta is an outstanding and addictive frozen “cake” of ice cream layered with crunchy dark chocolate. Vanilla is the best flavour although chocolate and a few other flavours are available. The second last time I ate it was in 1997. Yes. 1997. In Finland. I had seen it in Canada around that time but never bought…

Japanese fish-based udon soup

Gluten-free Japanese recipes: udon soup

Hello new and old readers! I started working full-time in early March teaching a new class and that’s where most of my extra energy and time have gone. Thanks for continuing to check in! More gluten-free food Way back at New Year’s, Hitoshi and I hosted a Japanese themed dinner for a variety of guests,…

simmered pork belly

Gluten-free Japanese recipes: simmered fatty pork belly

For New Year’s Eve dinner, Hitoshi and I co-hosted a small party where most of the guests had food restrictions. One that seemed overwhelming at first (but turned out to be an easy fix) was adapting Japanese recipes to make them gluten-free. Gluten-free simmered fatty pork belly on rice The recipe below was translated from Japanese and…


A gluten-free Japanese meal + a blogging update appetizer

Hello readers! I recently went back to work after almost three years. Yes, *years*. I realized I went back to work about one and a half years too late and… I have skills. Amazing! Our whole family is adjusting but in a good way. And I got sick. I’m a teacher and one of my profs…

berry sauce with icing sugar on top of pancakes

The great conversion: yogurt pancakes and waffles (plus a recipe!)

A favorite breakfast from childhood that is still going strong is homemade pancakes and waffles on the weekend. No mixes – everything must be from scratch. The recipes my family use are from an early 1970s reprint of the original 1931 version of the Joy of Cooking. (This is a spectacular piece of work. My favorite…

daikon as hina dolls

Recipe: Thai inspired daikon chingensai fusion

The other night, I made up a new dish and thought it tasted pretty good. Hitoshi thought it was unusual to combine daikon and chingensai but I didn’t know otherwise. That’s the advantage of both of us loving to experiment in the kitchen! Before jumping into the recipe, let’s take a look at the main players…

Taiwanese Oriental Brown Sugar snack

Taiwanese Oriental Brown Sugar – a Japanese karintou replacement?

One of my favorite treats from Japan is karintou or crunchy, brown sugar blobs that look like, well, poop! Despite a substandard appearance, they really are delicious. Wouldn’t it be great to find these glorious snacks closer to home in Canada? There are a few Asian food stores in our city and I thought at least…

the inside of a strawberry treat

Pukupuku Tai – a sweet, fish-shaped, Japanese treat

Generous relatives in Japan ship us goodies a few times a year and for this, I am deeply grateful. Tasting something from Japan is almost as good as being there, especially when an old favorite is nestled in the well packed box. One of those endearing picks is the okashi or Japanese confectionary, pukupuku tai. Pukupuku is onomatopoeia…

mayo, shichimi, goma topping

In Pictures: oil-free, unmarinated ginger pork – now with the recipe!

This “recipe” was first published September 16, 2014 without the… well… recipe. This March 22, 2015 version includes it. Hurrah! This ginger pork recipe is unique for two reasons: no marination and no oil for cooking. Usually the pork is marinated first, but Hitoshi thinks skipping this results in a tastier dish. The pork is cooked…